Crumbed Lamb Cutlets with Roasted Greek Salad
8 Mick's Meat Barn Crumbed Lamb Cutlets
1 Spanish Onion, cut into thin wedges
3 Roma Tomatoes, halved
3 Zucchinis, sliced lengthways & thickly sliced
1 Clove Garlic, finely chopped
1 tbsp Dried Oregano
200g Greek Feta, cubed
1/2 cup Kalamata Olives
Grated Zest of 1 Lemon
Salt & Pepper
Step One - Preheat the oven to 200C.
Step Two - In a large baking tray, toss the vegetables and garlic with a dash of olive oil and the oregano. Season with salt & pepper. Spread evenly over the tray and bake for 15 minutes or until the vegetables are just tender.
Step Three - Add the feta, lemon zest and olives to the baking tray. Return to the oven and bake for a further 5-8 minutes or until the feta is golden.
Step Four - Over a medium-high heat and on a lightly oiled pan, in batches cook the lamb cutlets for 2-3 minutes each side or until your liking.
Step Five - Serve the the lamb alongside the roasted greek salad.